Roasted Turkey with Cauliflower Purèe

About This Recipe

Roasted turkey served with a cauliflower purée and roasted carrots.  A play on the classic Thanksgiving dinner where the cauliflower purée replaces the mashed potatoes and gravy.

Ingredients

• 2 lbs turkey breast tenderloin
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 Tbsp olive oil
• 1 lb bag frozen cauliflower
• 2 russet potatoes
• ¼ cup parmesan cheese
• Salt and pepper to taste
• 2 Tbsp plain Greek yogurt
• 1 Tbsp garlic
• green onions (optional)
• 1 ½ lbs carrot⁣⁣s
• 1 Tbsp olive oil

Instructions

1. Preheat your oven to 350°F.
2. Place your turkey breasts in a baking dish, sprinkle with salt, pepper, and 1 tsp garlic powder. Cook for 45 minutes or until the internal temperature reaches 165°F.
3. When the turkey is finished cooking, let it rest for 10 minutes and slice it into pieces.
4. Cut your potatoes into a large dice and place in a pot of boiling water. Boil for 8-10 minutes or until soft.
5. Microwave the cauliflower until it is thawed.
6. While the cauliflower is still hot add it to a food processor or blender with the potatoes, garlic, Greek yogurt, parmesan cheese, and 1 tsp each of salt and pepper. Blend until smooth.
7. Peel your carrots and cut off the stems. Cut the carrots on a bias into 2 inch pieces.
8. Add the carrots to a sheet pan and drizzle with 1 Tbsp olive oil.
9. Using the same 350°F oven, bake for 10 minutes then flip. Bake for an additional 8-10 minutes. They have finished cooking when they are soft and have begun to brown.
10. This recipe makes 5 servings. Divide all of your ingredients evenly between your 5 containers. Top with green onions if you wish.